Give me a big ole slow cooker full of tender, juicy, flavor-packed, fall-apart beef and I’m going to make a sandwich. 9 out of 10 times that’s where it’ll end up. Piled high on a big loaf of French bread, like these barbacoa beef sandwiches. Nothing fancy. Nothing difficult. But it is messy. A good kind of messy. What’s the point of eating a sandwich if it’s not messy?
Messy. Like It’s Supposed To Be.
If you take a big bite of a sandwich and juices run down your arms, it’s a good sandwich. These barbacoa beef sandwiches are gonna run and then some. I love the combination of the tender meat and crunchy lettuce, offset by a creamy jalapeno-cilantro spread that brings just a bit of heat. It’s a great all-around sandwich.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
Barbacoa Beef Sandwiches
Ingredients
For the sandwich
- 1 loaf French bread halved horizontally, scoop out bread as desired
- ½ batch slow cooker barbacoa beef warmed
- 2 handfuls iceberg lettuce shredded
For the Jalapeno-Cilantro Crema (makes enough for several sandwiches)
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoon garlic minced
- 2 tablespoon lime juice
- 1 tablespoons extra-virgin olive oil
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1 bunch cilantro leaves chopped
- 4 jalapenos seeded, chopped
Instructions
For the Jalapeno-Cilantro Crema
- Whisk together all ingredients. Keep refrigerated until ready to use. The sauce gets thicker the longer it sits.
For the sandwich
- Warm the bread, if desired.
- Spread the crema on both halves of the bread. Mound high with the meat and lettuce.
- Cut into 6 sandwiches and serve.
Notes
Nutrition
Nutritional values are approximate.
